Monthly Archives: March 2014

Storing Onions, Garlic and Shallots


I don’t know about you but I have always stored my onions and garlic in the refrigerator only to find out recently that the fridge is not the best place to store them. Onions, just like tomatoes, become soft in the fridge — and what’s an onion without its crisp bite? They also have the tendency to impart their flavor on surrounding produce. And while you might love the taste of onions, you probably don’t want everything to taste like one. It’s actually better to keep whole onions in a warm dry place until they’re cut. Once cut, you should store them in the fridge, covered; they will keep for a few days.

If you have a Garlic Pot or an Onion Pot like the one pictured above; these work great! If you don’t have one of these, how should these edible bulbs be stored? Monica, over at The Yummy Life shared her Mom’s (aka Grammy) storage tip using the punched paper bag method for extending the life. I actually did try this and I was able to keep mine for up to two Months using this method.

Here is what you need:

Storing Onions

• onions, garlic, shallots
• brown paper bags (lunch size)
• hole punch
• marker
• paper clips




Fold flattened paper bag lengthwise and punch holes along one long edge, approx. 1″ apart,

Fold and Punch 1

punching through multiple layers at one time.

Fold and Punch 2

Flip bag over and punch along opposite side.

Stand up

Open bag, insert onions, garlic or shallots; fill the bag up to half full.


Fold top of bag over 2-3 times, label the top with a marker, and use a paper clip to hold the top in place. Store filled bags in cool, dark place, so that air can circulate between the bags.

Additional Tips:

This punched paper bag method should extend the life of onions, garlic, and shallots in most situations. However, their specific life may vary depending on the temperature, humidity, and light conditions where the bags are stored.

Do not use plastic bags as this will accelerate sprouting and spoilage because of the lack of circulation and the whole point of punching the bags.

Do not store near potatoes. Potatoes should not be stored in the refrigerator as well but they should not be stored near onions as they both give off gases that will accelerate the spoilage of each other.

Store in a cool (not cold) dry space such as a kitchen drawer, storage pantry or basement that is between 65 and 70 degrees.

Adapted From


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Chili Lime Shrimp & Avocado Deviled Eggs

Plated Deviled Eggs

Deviled Eggs or Eggs Mimosa (French) are hard-boiled eggs, shelled, cut in half, and the yolks are then mashed and mixed with a variety of other ingredients. The flavorings and seasonings vary from the traditional mayonnaise and mustard version to the more sophisticated and contemporary versions that include a wide range of ingredients such as shrimp, smoked salmon, sardines or caviar. Here is my contemporary version of Deviled Eggs seasoned with our Chili Lime Finishing Salt. The avocado adds a rich and smooth texture to the palate. This “devilicious” hors d’ oeuvre is finished with a sweet and delicate piece of roasted, seasoned shrimp. This would be a perfect side or starter to serve up for your St. Patrick’s Day celebration!


Chili Lime Shrimp & Avocado Deviled Eggs
• 6 eggs, hard boiled
• 6 large shrimp, peeled and deveined
• 1 avocado
• 1 ½ tsp. lime juice
• 3 T. mayonnaise
• 1 tsp. Zesty Moose Chili Lime Finishing Salt
• 2-3 tsp. olive oil

Peel and devein the shrimp, set aside.

Cut in half

Slice hard boiled eggs in half

Scoop out Yolks

and scoop out yolks into a bowl.

Mashed Ingredients

Add the avocado to the bowl and mash the eggs together with the avocado. Add in the lime juice, mayonnaise and Zesty Moose Chili Lime Finishing Salt. Blend to a smooth consistency. Generously fill each egg with the mixture and place directly into the refrigerator until firm. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with a non-stick cooking spray.

Seasoned Shrimp

Place shrimp in a bowl and drizzle with olive oil, season with Chili Lime Finishing Salt and gently toss to combine. Place the shrimp in the oven and roast until pink, firm and cooked through, about 6 minutes. Remove from the oven and let cool, then cut shrimp in half. Remove the eggs from the refrigerator and place one cut piece of shrimp on top of each egg to garnish. Lightly season each egg with the Chili Lime Finishing Salt.

Plated Deviled Eggs

Yield: 4 Servings
Total Time: 47 Min.
Prep Time: 25 Min.
Cook Time: 22 Min.


Filed under Appetizers

Hunt’s Brand Tomato Sauces

Hunt's Brand Sauces

Today’s featured brand pick is Hunts …….. Why Hunts? In sunny Oakdale, California, they have the perfect climate to grow the reddest and juiciest tomatoes! Hunts uses Flash Steam to peel their tomatoes instead of chemicals like some other brands. They are picked at the peak of freshness from the farm and to the can in a matter of hours. No preservatives are added in the process. Hunts canned sauces are made with all natural vine ripened tomatoes, salt and seasonings. There is no added sugar, corn syrup or sweeteners in the tomato products.  They have a variety of flavor options to choose from including Low Salt.

Their line features tomato products in every form, Crushed, Diced, Stewed, Paste, Puree, Whole and Sauces. , They also have a variety of Pasta Sauces, Ketchup and even a BBQ Sauce. The website offers a collection of recipes for their products that will certainly bring flavor to your table! Nutritional information is also listed for each product. Check out their site here:

We use several of their products including Crushed, Diced, and Stewed Tomatoes & Canned Sauces in many of our recipes. There are two things I primarily look at when making purchasing decisions about food. I am looking at the ingredients and basically the process or how the product is made. Often times you will need to refer to the company’s website for this information. I buy Hunts products mainly because of the Flash Steam Process they use verses chemicals. There is a lot of work involved in making a homemade sauce and using fresh tomatoes, cooking the sauce down and then straining it to a smooth consistency. My time is limited. I will mention that I use Hunt’s Garlic & Herb Pasta Sauce over their other Pasta Sauces, as those do contain High Fructose Corn Syrup and I have personally chosen to eliminate products that do contain that ingredient.  So again, if you are concerned about ingredients, I would choose one of their other varieties. I still recommend the overall Brand over other options, as the majority of their products do not contain it. The peeling process and harvesting at the peak of freshness is what gives it that homemade taste.  Taste The Hunts Tomato Difference!


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